Creed, P. G., 2001. The potential of food service systems for satisfying consumer needs. Innovative Food Science and Emerging Technologies, 2 (3), pp. 219-227.
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Official URL: http://www.sciencedirect.com/science?_ob=ArticleUR...
Foodservice (catering) systems developed over recent years have aimed to overcome problems of the shortage of skilled labour and reducing operational costs by industrialising the catering operation. Consumer demand for convenience has led to these prepared meals being adapted for the rapidly growing ‘home meal replacement’ sector. Although food scientists and technologists may be satisfied with the products of these new technologies, the consumer may not have the same enthusiasm. This article discusses the results of a survey on how consumers perceive the acceptability of these prepared meals according to age group, social class, gender and frequency of eating out, and the potential for extending the use of prepared meals to those who could benefit. It concludes that the sous vide system can provide opportunities to satisfy many groups of consumers with regard to nutritional, sensory, convenience and safety aspects and that when the products of newer ‘minimal processing’ technologies become more widely available to foodservice providers, they must be introduced with some care to avoid the consumer's inherent conservatism towards new technology.
|Uncontrolled Keywords:||Convenience foods Consumer surveys Food service systems Sous-vide Cook-freeze Cook-chill|
|Subjects:||Technology > Food Science and Drinks|
|Group:||School of Tourism > International Centre for Tourism and Hospitality Research|
|Deposited By:||Mr David Ball LEFT|
|Deposited On:||02 May 2007|
|Last Modified:||07 Mar 2013 14:33|
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